Cute Donuts

Afternoon Sweet Set

Custard Cream Puff and Coffee

Consuming Eggs with Raw Vegetables Increases Nutritive Value

There is burgeoning research showing that co-consuming cooked whole eggs with your veggies can increase carotenoids absorption. With the recent scientific report from the 2015 Dietary Guidelines Advisory Committee lessening past concern over cholesterol in eggs, this is particularly good news.

“Americans under consume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” says Wayne Campbell, PhD, a professor of nutrition science at Purdue University.

Campbell, working with postdoc fellow Jung Eun Kim, PhD, RD, conducted a study to assess the effects of egg consumption on carotenoid absorption from a raw mixed-vegetable salad. Sixteen healthy young men ate three versions of the salad – one with no egg, one with 1.5 scrambled whole eggs, and another with three scrambled whole eggs. Those who ate the highest egg amount with the salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry increased absorption of carotenoids 3-9 fold. This is a very significant effect, says Campbell.

The carotenoids found in the salad include beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin, the latter two being found in egg yolk as well. The research grew out of his group’s previous study showing that by adding certain oils to mixed raw vegetables, the consumer experienced enhanced absorption of carotenoids.

“Next time you visit a salad bar, consider adding the cooked egg to your raw veggies,” says Campbell. “Not only are lutein and zeaxanthin available through whole eggs, but now the value of the vegetables is enhanced.”

The research findings were presented in March at the American Society for Nutrition’s Annual Meeting during Experimental Biology 2015. Campbell believes the beneficial effects seen in this college-age population will extend to all populations and ages. His group would like to expand their research to explore the effects on other fat-soluble nutrients including vitamin E and vitamin D.

Source: Federation of American Societies for Experimental Biology

Chewy Chocolate with Sweet Coffee-flavoured Cream


Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1½ teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar
1/3 cup canola oil
1/2 cup liquid egg
2 teaspoons vanilla extract


2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries


  1. To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1-2 tablespoons water or milk. Refrigerate until needed.
  2. 1 Preheat oven to 325°F. Coat a 9-inch, nonstick spring-form pan or cake pan with cooking spray.
  3. Combine flours, cocoa and baking powders, 1 tablespoon coffee granules, and salt in a medium bowl.
  4. Combine sugar, canola oil, egg substitute, and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture and stir until Just blended. Batter will be very thick. Spoon into the bottom of the pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.) Place the pan on a wire rack and let cool for 5 minutes. Remove the sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
  5. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

Makes 8 Servings.

Source: The Heart-smart Diabetes Kitchen

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